Coconut Chutney

Ingredients:
2 cups grated coconut
3-4 tbsp gram dal(soft one)
1/2 inch ginger
1/2 onion (optional)
3-4 green chilies
Salt
Tempering:
3 tbsp coconut oil
2 tsp mustard seeds
2 tsp urad dal
3-4 red chilies
Few curry leaves



Preparation:

• Roast the grams properly.
• Add green chilies, ginger, onion and roasted gram in grinder and grind them into a coarse mixture.
• Add grated coconut and grate them into a paste by adding little water. Add little salt as well. Make a smooth chutney-like paste.
• For tempering, heat oil. Add the mustard seeds. When mustard starts crackling, add urad dal. Then add red chilies. Turn the burner off when the urad dal just starts turning brown. Add curry leaves and then add this tempering to the chutney. Mix well and serve with dosa, idli, medu wada etc

Sambar

Ingredients:


1 cup Toor dal (boiled)
1 tsp mustard seeds
1 tsp fenugreek seeds
Asafoetida
Few Curry leaves
1 cup sliced onion
1 cup chopped tomato
3 tbsp Kokum juice OR 2 tbsp Tamarind pulp
2 tbsp Sambar Masala Powder
1 tbsp Red Chili powder
2 tsp Turmeric powder
Water
Salt
Oil


Preparation:

• Churn the boiled dal to form a smooth paste.
• Heat oil in a wok.
• Add mustard seeds.
• When they start crackling, add asafoetida.
• Add the onion slices and sweat them.
• Add chopped tomato and curry leaves.
• Cook the tomatoes properly.
• Then add the red chili and sambar powder followed by turmeric powder.
• Add kokum juice or tamaring pulp to this and saute.
• Add salt as per taste.
• Add the smooth dal paste and water to obtain a required consistency. Do not add lot of water. Approx 1-2 cups water is enough for 1 cup dal.
• Boil this sambar and serve with crispy dosa.

Dosa- Indian Pancakes

Ingredients:
Idli Rava : Urad Daal : Split Green Moong Daal in ratio 3 : 3/4 : 1/4
Few fenugreek seeds
Salt
Water

Preparation:

• Soak the idli rava in water for 5-6 hrs. 
• Soak the mixture of Urad and Moong daal for 2-3 hrs.
• Grind them separately in a mixer until they for a smooth batter.
• Mix both the batters, salt and water to obtain a flowing consistency.
• Let the batter ferment and rise. This will take approx 12hrs depending on the climate of the place where you reside.
• Then, heat a pan. After its hot, put some batter and spread it across the pan in a round shape.
• Once the dosa is turned light brown and cooked properly, serve it with chutney or sambar.

Goan Fish Curry

Grilled Chicken

Ingredients:
Chicken(boneless pieces)- 200g
Garlic paste-4 or 5 pods
Worcestershire sauce- 1 tsp
Tabasco sauce- 2 tsp
Tomato ketchup- 1 tbsp
Honey- 1/2 tbsp
Mustard sauce- 1/2 tbsp
Brown Vinegar- 1/2 tbsp
Fresh basil- 5 or 6 leaves
Mixed herbs- 1 tbsp
Black pepper powder
Olive oil


Preparation:

• Marinate the chicken pieces using above mentioned ingredients.
• Pierce the chicken with a fork or a knife and keep aside for 2 hrs.
• Arrange the chicken pieces on skewers and grill them in oven/microwave for 15 min.
• Serve with a crisp salad.

Something to make you drool over!

"Lamb Kheema Masala made my Sunday afternoon perfect. Fresh lamb mince marinated in Mumma's Special Mutton Masala, cooked to perfection and served with bread makes my Sunday, a special Sunday.
Cooking method for meat is not at all difficult. Its all about getting that Masala rightly prepared and more than half of the task is done! This Masala is a treasure! Mom has been using it since past so many years to flavour our meat and chicken. In fact, mom is famous for her tasty mutton and chicken and all the aunties in family are after the recipe. But mumma always kept it to herself! As a kid whenever I used to go to my relatives, say for dinner or lunch, after the meal, I was always asked, "Did that taste similar to what your mom makes?". This proved that my mumma was like a milestone they were after achieving.
Now she has passed on the recipe to me but I will follow the tradition of keeping the secret. The recipe wont be shared, but yes, the food will be.
So ever you wanna taste this lip-smacking mumma's special recipe, just come over!

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Egg 65

Ingredients:
2 hard boiled eggs
3 tbsp chopped garlic
2 tsp mustard seeds
10-12 curry leaves
1 tsp Asafoetida
1/2 cup Tomato sauce
3 tbsp red chilli sauce
1 tbsp vinegar
1 tbsp soya sauce
few drops of Tabasco sauce
1 Capsicum diced
1 onion diced
2 tbsp corn flour
Red food colouring
Oil
Salt
Sugar
Pinch of garam masala
Freshly Ground Black Pepper


Preparation:

• Heat oil in a pan. Add mustard seeds. When it starts crackling, add asafoetida. Add chopped garlic and diced onion. Saute for 2-3 min. Add the curry leaves.
• Add the Tomato sauce, red chilli sauce, tabasco sauce, soya sauce, & vinegar.
• Add little water if required and cook the sauce for 5min. Add red food colour.
• Add corn flour paste to thick the sauce. Add diced capsicum.
• Add salt and sugar as per taste.
• Sprinkle some garam masala and finally add the boiled eggs cut in half.
• Garnish using some spring onion.

(To make a gravy, you may use chicken or veg stock or just normal water and then thicken it slightly using corn flour paste.)

Chicken Manchurian

Ingredients:
Boneless chicken 300 gm
2 tbsp garlic chopped
1.5 tbsp ginger chopped
1 big onion sliced
1 tsp white pepper powder
1 egg
Vinegar 3 tbsp
Corn flour 4 tbsp
Soya sauce 2 tbsp
Green chilli sauce 1 tbsp
Ajinomoto/ Maggie magic cube
1 small green chilli finely chopped
2 cups Chicken stock
Freshly ground black pepper
Salt
Sugar-a pinch
Oil


Preparation:

• Marinate the chicken with little salt, 2 tbsp corn flour,egg and 2 tbsp vinegar
• In a pan, heat oil. Add chopped ginger and garlic.
• Add the green chillies n sauté for 2 min.
• Add the sliced onion and saute till it cooks. Add the sauces(Green chilli and Soya) one after other. Add the remaining vinegar.
• Add ajinomoto or Maggie magic cube powder and white pepper powder.
• Add Chicken stock and let it boil. Once it starts boiling, release the marinated chicken pieces in it.
• Let chicken cook perfectly. Thicken the sauce with corn flour paste. Add salt if necessary and a pinch of sugar.
• Garnish with some spring onion and freshly ground black pepper.
• Serve hot with fried rice.

(For making chicken manchurian dry, do not add lot of chicken stock. Add very little (about half or one cup). Thicken it nicely using cornflour paste)

Pan Noodles

Ingredients:
1 pack of flat noodles
half cup wine
4-5 button mushroom sliced
2 tbsp garlic chopped
1 cup sprouts(moong sprouts)
2 tbsp soya sauce
1 tbsp vinegar
1 tbsp green chilli sauce
ajinomoto(optional)
sugar to taste
salt to taste
chopped spring onion -1 spring
oil

Preparation:

• Boil and cook the noodles. Hold them under cold water so that they do not stick to eachother.
• Heat oil on a flat pan. Add garlic and moong sprouts. Add wine and cook till the sprouts become soft.
• Then add the soya sauce,vinegar, green chilli sauce and mushrooms. Cook for 2-3 min.
• Add salt and sugar as per taste. To this sauce add the noodles and toss them well so that sauces mixes with noodles evenly. Cook for another 3 min and turn off the burner.
• Garnish with fresh spring onion.

(Along with mushrooms you may add other veggies of your choice like carrots, pok choi etc. Not Capsicum. You may add egg, chicken or prawns as well.)

Jacket Potato

Baked Potato is known as Jacket Potato in UK.
It has a very soft and tender interior and a crispy skin. The outer crispy skin is like a jacket for the soft interior and hence the name, Jacket Potato.

                                             

Ingredients:
2 large potatoes
1 tbsp olive oil
Rock salt

Preparation:

• Pre-heat the oven at 210 deg cel. 
• Wash the potatoes very well and dry them by rubbing against a dry and rough cloth. Prick all over using a fork or a knife.
• Apply oil all over the potato and rub rock salt on its skin.
• Keep aside for 15min.
• Then bake these potatoes in oven for 1.5 to 2 hours till the interior is cooked and the skin has become crispy.
• Remove from the oven and make a slit lengthwise. You may also put two more slits perpendicular to this slit. Then press the potato inwards from the two ends of the lengthwise slit so that the soft interior spurts out. Then using a spoon or a fork, stuff it back into the potato and make some room for extra stuffing. You may add your choice of stuffing.
• Serve hot. Make sure that once potatoes are removed from oven, all other activities are performed quickly as the skin will lose its crispness and soon become soggy.  

Stuffing: 

• You may add cheese or combination of 2 or more cheese and make the potatoes again so that the cheese melts.
• Baked beans with some cheese also will taste good.
• You may use mayonnaise with some herbs or cheese with herbs.
• Butter and garlic powder
• Garlic (finely chopped) and cheese
• Noodles
• Some exotic vegetables cooked in a spicy sauce
•  Chicken or ham with herbs

      etc.

( I have used butter and garlic as a stuffing in first picture. And in second picture, I used fresh thyme and some onion powder)

Continental

Veg:

•  Jacket Potato

Non Veg:

• Grilled Chicken

Garlic Prawns Rice

Ingredients:

7-8 Jumbo prawns

200 gm rice (basmati preferred)

1 tbsp giner-garlic paste

3 tbsp chopped garlic

1 onion (sliced)

1 tbsp vinegar

2 tbsp soya sauce

1 tbsp tomato ketchup 

1 tbsp green chilli sauce

2 tsp freshly ground pepper

2 tsp ajinomoto(optional)

1 tbsp garlic powder

Spring onion chopped (1 spring)

1 tbsp cornflour (make a paste in water)

Oil

Salt

Preparation:

• Marinate the prawns with gineger-garlic paste and salt. Keep aside for 30 min. Then, place them in microwave and cook for about 15 min.
• Prepare rice: Wash the rice grains properly-add double quantity of water-add 1 tbsp vinegar-little salt.  Cook on a low flame. Once cooked, remover the rice from vessel into another container.Let it cool. 
• In a wok, add oil. Add chopped garlic. When garlic becomes slightly red or pinkish, add onion. Sauté.
• Add soya sauce, vinegar, green chilli sauce, tomato ketchup, and freshly ground black pepper. Add half cup water and let the sauce cook for 3-4 min. Add salt if required. 
• Add ajinomoto(optional). Thicken it with corn flour paste.
• Add the cooked prawns to this mixture and cook for another 3-4 minutes.
• To this mixture, now add cooked rice. Mix well. Add garlic powder & again mix well.
• Heat it for 3-4 minutes  and den garnish with chopped spring onion.
• Serve hot.